Prawn and Scallop Shumai Recipe

It’s only 12 days now and I’m going back home for two weeks. I try to go back to my home country, Taiwan, once every couple of years so I can catch up with friends, see my family, do some shopping and perhaps most importantly have a rest.

I’m especially desperate to go home this time as two of my relatives died last year but I wasn’t able to go back. So with this in mind I’m making food that I regularly eat in Taiwan.

This recipe, called Prawn and Scallop Shumai doesn’t have a story behind but even though it originates from China it’s a popular dish in Taiwan. If you remember some time I made another kind of shumai which contained glutinous rice and I’ve been wanting to make another kind of shumai since then.

Shumai itself is basically dim sum, but with a different name. They can be made really quickly and you can put whatever you like inside but for this recipe I chose one of my favourite things which is scallops.

I have bit of a love hate relationship with scallops. I really like the taste of scallops but one of my regular jobs in my chef job is to empty live scallops from their shells. For anyone that’s opened a scallop before you’ll know that can have a nasty bite to them but nonetheless they’re really tasty.

Hi Liv, I bet you are getting so excited for your trip back home Sorry to hear about the loss of your 2 relatives. I hope you have a relaxing trip with all of your loved ones. As always this Shumai looks mouthwatering. I love all types of dim sum.

Hi Liv, Sorry for your loss… It will be nice to spend time with your family back home, as well as to get some R&R. I love shumai and have never eaten homemade shumai. We buy frozen occasionally and they are pretty bad but if we don’t go out for dim sum, frozen is what we end up eating. I would love to try your recipe and the step-by-step photos will definitely help. Thank you!